Made by Samantha Montomery

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Ingredients:

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•   2 eggs (whisked)
•   1 pinch salt
•   1 cup seasoned Italian breadcrumbs
•   1/3 cup Parmigiano Reggiano (finely grated)
•   1 1/2 tbsp fresh Italian parsley (finely chopped)
•   1 tbsp onion powder
•   1 tbsp garlic powder
•   1 tsp pepper
•   2 tbsp peanut oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

Prep the Chicken

1. Dry and halve: Use a paper towel to delicately remove any moisture from the chicken breasts. Next, cut the chicken breasts in half horizontally.
2. Pound thin: Place the chicken in-between 2 pieces of parchment paper and pound to approximately ¼”–½” thickness with the flat side of the meat tenderizer.
3. Season: Lightly season your chicken breasts on both sides with salt, pepper, garlic powder, and onion powder.

Set Up the Breading Station

1. Whisk the eggs: To a shallow medium-size bowl add the eggs and a pinch of salt, and whisk to combine. Set aside until ready to use.
2. Mix the breadcrumbs: To a separate shallow medium-size bowl add all of the breadcrumb ingredients (Italian breadcrumbs, Parmigiano Reggiano, Italian parsley) and gently toss to combine.
3. Egg wash the chicken: Add one piece of chicken at a time to the egg mixture, coat on both sides, and let the excess drip off.
4. Coat in breadcrumbs: Add the chicken to the breadcrumbs and firmly press down to coat the chicken on both sides. Repeat until all chicken has been coated.

Fry & Finish

1. Heat the oil: To a large shallow frying pan, add the peanut oil and set to medium-high heat. Depending on the size of pan you use will determine how much oil you will need. Aim for the oil to be about ½–1″ deep. Sammy’s Tip: you’ll know the oil is hot enough to fry if you add the tip of a wooden spoon into the oil and it begins to form small bubbles.
2. Fry: Add the chicken breasts to the hot oil, working in batches if you need. Be sure to not overcrowd the pan. Fry on each side for approximately 3 minutes, or until golden and crispy.
3. Rest: Transfer to a wire rack, finish with a sprinkle of salt, and allow to rest for a couple of minutes. Enjoy!